Antioxidant mechanism of tea polyphenols and its impact on health benefits

Yan, Zhaoming; Zhong, Yinzhao; Duan, Yehui; Chen, Qinghua; Li, Fengna

doi:10.1016/j.aninu.2020.01.001

Cited by 430 publications

(328 citation statements)

References 100 publications

Supporting

Mentioning

309

Contrasting

Unclassified

Order By: Relevance

“…This is due to the hydroxyl group present in the molecule of the polyphenols. The hydrogen ion is dissociated and neutralizes the free radicals and other reactive oxygen species, scavenging the free radicals [138]. In that sense, the antioxidant power of a phenolic compound depends mostly on its chemical structure: for the phenolic acids, the number of hydroxyl groups in the molecule is the main driver [139]; in other polyphenols, the double bonds of the benzene ring and the double bond of the oxo functional group are also important [140].…”

Section: Polyphenols As Extracted Biocompoundsmentioning

confidence: 99%

Green and Sustainable Valorization of Bioactive Phenolic Compounds from Pinus By-Products

et al. 2020

View full text Add to dashboard Cite

In Europe, pine forests are one of the most extended forests formations, making pine residues and by-products an important source of compounds with high industrial interest as well as for bioenergy production. Moreover, the valorization of lumber industry residues is desirable from a circular economy perspective. Different extraction methods and solvents have been used, resulting in extracts with different constituents and consequently with different bioactivities. Recently, emerging and green technologies as ultrasounds, microwaves, supercritical fluids, pressurized liquids, and electric fields have appeared as promising tools for bioactive compounds extraction in alignment with the Green Chemistry principles. Pine extracts have attracted the researchers’ attention because of the positive bioproperties, such as anti-inflammatory, antimicrobial, anti-neurodegenerative, antitumoral, cardioprotective, etc., and potential industrial applications as functional foods, food additives as preservatives, nutraceuticals, pharmaceuticals, and cosmetics. Phenolic compounds are responsible for many of these bioactivities. However, there is not much information in the literature about the individual phenolic compounds of extracts from the pine species. The present review is about the reutilization of residues and by-products from the pine species, using ecofriendly technologies to obtain added-value bioactive compounds for industrial applications.

show abstract

Section: Polyphenols As Extracted Biocompoundsmentioning

confidence: 99%

Green and Sustainable Valorization of Bioactive Phenolic Compounds from Pinus By-Products

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Microbial pollution is a global problem that is primarily caused by pathogenic bacteria such as Bacillus cereus , Escherichia coli , Salmonella typhimurium , and Staphylococcus aureus 1 . Recent studies have focused on the extraction of polyphenols from plants due to the antimicrobial 2 and antioxidant 3 effects of these compounds, as well as their ability to decrease food spoilage resulting from lipid oxidation without affecting the quality, safety, and freshness of the food product 4 , 5 . Moreover, a study by Shahidi and Zhong 6 demonstrated the link between oxidative stress and the pathophysiology of several health conditions.…”

Section: Introductionmentioning

confidence: 99%

Effect of extraction temperature and solvent type on the bioactive potential of Ocimum gratissimum L. extracts

Onyebuchi

Kavaz

2020

Sci Rep

View full text Add to dashboard Cite

Ocimum gratissimum is a shrub that belongs to the Lamiaceae family of plants. Despite the known biological activities and ethnomedicinal applications, comparative evaluation of the effects of different extraction techniques on the chemical and bioactive properties of O. gratissimum extracts has not yet been performed. This study adopted different analytical techniques to determine the effect of extraction temperature and solvent type on the phytochemical and bioactive properties of O. gratissimum extracts. Chemical profiling showed increased concentrations of compounds for both the ethanolic and methanolic extracts compared to the water extracts. The results also revealed that the extraction temperature had an effect on the total phenolic content and radical-scavenging properties of the different extracts. The antioxidant kinetic modeling achieved the best fit when using the second-order kinetic model. Methanolic extracts had the highest levels of antibacterial activity against Escherichia coli, Bacillus cereus, Staphylococcus aureus, and Salmonella typhimurium. At high concentrations, all extracts lowered the viability of the breast cancer cell line MDA-MB-231. In conclusion, the chemical and bioactive properties of all extracts showed significant dependence on the extraction temperature and solvent type. With proper extraction methods, they boast a wide range of promising applications in the medical, pharmaceutical, and food industries.

show abstract

“…Oxidative stress, which is an imbalance between free radicals and antioxidant, is closely linked to several health problems including Alzheimer’s disease, diabetes mellitus and cardiovascular diseases. In this respect, several novel and effective antioxidants relevant in the management and prevention of the diseases are being probed [ 29 , 30 , 31 ]. Thus, the antioxidant propensities of the mushroom extracts were investigated via several assays including free-radical quenching, reducing power, metal chelating and phosphomolybdenum.…”

Section: Resultsmentioning

confidence: 99%

Chemical Characterization, Antioxidant, Enzyme Inhibition and Antimutagenic Properties of Eight Mushroom Species: A Comparative Study

Alkan

Uysal

Kaşik

et al. 2020

JoF

View full text Add to dashboard Cite

This study aimed to determine the chemical composition and biologic activities of eight mushroom species (Amanita crocea, Hemileccinum depilatum, Cyclocybe cylindracea, Lactarius deliciosus, Hygrocybe acutoconica, Neoboletus erythropus, Russula aurea and Russula sanguinea). The antioxidant, enzyme inhibitory and mutagenic/antimutagenic activities were evaluated to provide data on the biologic activities. With respect to the chemical composition, LC–MS/MS technique was used to determine individual phenolic compounds present in the extracts. Antioxidant properties were investigated by different chemical methods including radical quenching (DPPH and ABTS), reducing power (CUPRAC and FRAP), phosphomolybdenum and metal chelating. In the enzyme inhibitory assays, cholinesterases, tyrosinase, amylase and glucosidase were used. Mutagenic and antimutagenic properties were evaluated by the Ames assay. In general, the best antioxidant abilities were observed from H. depilatum and N. erythropus, which also showed highest level of phenolics. The best cholinesterase inhibition ability was found from C. cylindracea (1.02 mg GALAE/g for AChE; 0.99 mg GALAE/g for BChE). Tyrosinase inhibition ability varied from 48.83 to 54.18 mg KAE/g. The extracts exhibited no mutagenic effects and showed significant antimutagenic potential. H. acutoconica, in particular depicted excellent antimutagenicity with a ratio of 97% for TA100 and with a rate of 96% for TA98 strain against mutagens in the presence of metabolic activation system. Results presented in this study tend to show that the mushroom species could be exploited as potential sources of therapeutic bioactive agents, geared towards the management of oxidative stress, global health problems and cancer.

show abstract

Antioxidant mechanism of tea polyphenols and its impact on health benefits

Cited by 430 publications

References 100 publications

Green and Sustainable Valorization of Bioactive Phenolic Compounds from Pinus By-Products

Green and Sustainable Valorization of Bioactive Phenolic Compounds from Pinus By-Products

Effect of extraction temperature and solvent type on the bioactive potential of Ocimum gratissimum L. extracts

Chemical Characterization, Antioxidant, Enzyme Inhibition and Antimutagenic Properties of Eight Mushroom Species: A Comparative Study

Contact Info

Product

Resources

About